Another very simple new favorite to share. - CHINESE SESAME BREAD WITH SCALLIONS

[Kleveland]

I seriously needed a distraction from the political hurricane that is upon us.

CHINESE SESAME BREAD WITH SCALLIONS

INGREDIENTS:

• 2 1/2 cups all purpose flour
• 1 tsp sugar
• 1 tsp vegetable oil (plus additional for oiling pan)
• 1 tsp salt
• 1 cup lukewarm water
• 1 tsp instant yeast
• 1 cup chopped scallions
• 4 tbsp white sesame seeds

DIRECTIONS:

1. In a large bowl, add flour, sugar, oil, salt, water, yeast. Using the dough hook attachment of your stand mixer,
combine ingredients until dough comes together and then knead on low speed for 2-3 minutes. Dough will be
quite sticky. You can also do this by hand, which is how my mom did it.
2. Lightly grease another large bowl. Gather dough and place into greased bowl. Cover with plastic wrap and let
dough rest in a warm place until it doubles in size, about 1 hour.
3. Lightly flour a large pastry board or .at surface. Roll dough out. Spread scallions across surface. Then, roll
dough back up, with the scallions folded on the inside (see photos). Form the roll into a spiral. Carefully use the
rolling pin on the spiral, rolling and flattening until it becomes a large round disc. (An alternative method: My
mother's method was to grease a large plate and roll dough out with scallions directly onto the plate. This method
works but you won't have as many layers.)
4. Sprinkle both sides with sesame seeds, so that the exterior has a sesame crust. I used about 2 tbsp per side.
Let dough rest for about 20 minutes.
5. Using an oversized pot or pan, add oil and preheat. Once oil is hot, slide your bread into the pot/pan. Cook each
side for about 7 minutes on medium high heat until both top and bottom develop a brown crust and the inside is
fully cooked. Slice and serve. Bread is best enjoyed warm.

This delicious recipe brought to you by Kirbie's Cravings

http://kirbiecravings.com/2014/12/chinese-sesame-bread-with-scallions.html

Note:

I personally upped the flour to 3 cups, and doubled the sugar and oil. It is a very sticky dough.

I you enjoy it as I do, you might also substitute toasted sesame oil, in which case I would not double the vegetable oil.
I always tweak recipes a little bit!

It's called "cooking"!

[Cracklin Charlie]

1. That sounds delicious!

Seems perfect for quickly approaching soup season. Have you tried it sliced and toasted as garlic bread?

Thanks!

[Kleveland]

2. No, but that might be good.

It is best while fresh and warm.

Made it last night in fact.

Needs nothing really, as the Sesame and scallions produce a delightful aroma.

It is pretty flat, about 2 - 3 inches thick when done, and very soft inside when fresh.

Tricky to slice , but easy to tear apart. I slice it carefully generally.

My spouse wanted to make fresh from the garden tomato sanguiche (sandwich, she's Italian heritage).

So, with a very sharp knife, I sliced a decent sized wedge of it, and then sliced into four layers carefully, as it is very soft.

She then had two sandwiches, each with one side of the browned and toasted sesame side to them.

She was delighted!

Also served some earlier on the deck, to close friends over beers and such as an nibble/appetizer.

Really is quite good just by itself!

You could certainly create variations of this.... I have though of substituting garlic for the scallions, or even in addition to.

Also fanticized using it for a Mufaletta snadwich, even though I have a great recipe for Mufaletta bread.

The recipe is similar to scallion pancakes, but yeasted.

Kind of like my Green Chile Bing Bread recipe, which I can also share if anyone out there likes roasted Hatch Chiles!

It IS that time of year for fresh ones!

I really enjoy cooking and exploring interesting simple recipes.

I get really bored with your standard pub fare.

All of the menus seem the same to me, so I look for different stuff.

[Cracklin Charlie]

3. Hubs has lost his mind over Hatch chiles.

I am hearing lots of variations, here.

I believe I am ready for our first cool evening supper now.

[Kleveland]

4. I guess I need to share this as well:

Last edited Sun Aug 27, 2017, 01:09 AM - Edit history (1)

I'll leave the rest to you!

Warning! Hatch Roasted Green Chiles!

http://www.thisishowicook.com/2015/01/green-chile-and-chorizo-bread-or.html

I hope that you enjoy it as much as I do.

I have made it many times now.

Don't forget the the glaze!



Link to original inspiration mentioned in article:

http://www.bonappetit.com/recipe/bing-bread

[Cracklin Charlie]

5. Kill me now!

Cannot imagine how good my house would smell!